|Ground beef||10 Ounce|
|Enriched white bread slice||1 , made into crumbs|
|White bread slice||1|
|Parsley||1 Tablespoon, chopped|
|Fresh parsley||1 Tablespoon, chopped|
|Plain yogurt||1 Tablespoon|
|Plain unflavored yogurt||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Onion flakes||1⁄2 Teaspoon|
|Marjoram leaves||1⁄2 Teaspoon|
|Carrots||3⁄4 Cup (12 tbs), sliced (1/4-Inch-Thick Slices)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Bay leaf||1 , broken in half|
|Mushrooms||1⁄4 Cup (4 tbs), sliced|
|All-purpose flour||2 Teaspoon|
|Instant beef broth and seasoning mix||1 Ounce (1 Packet)|
|Enriched all purpose flour||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
1 In a small bowl, add ground beef, bread crumbs, parsley, yogurt, Worcestershire sauce, onion flakes, marjoram, and dash pepper;mix throughly.
2 Shape the mixture into 12 small meatballs.
3 In a 1 1/2-quart saucepan, add margerine and melt over medium heat.
4 Add carrots, celery, and bay leaf and stir to coat vegetables with margarine.
5 Cover and cook for 3-5 minutes until vegetables are tender.
6 Add the meatballs, mushrooms, and broth mix and stir to combine; cover and simmer for 5 minutes.
7 In a small bowl, add water and dissolve flour in it.
8 Add salt and a dash of pepper and stir into the stew.
9 Cook uncovered, stirring constantly, until the mixture thickens.
10 Remove bay leaf and serve.